Tour of Nepali food

The food of Nepal comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal‘s cultural diversity and geography. Much of the food is variation on Asian themes. Other foods have hybrid Tibetan, Indian and Thai origins.

The traditional food of Nepal consists of Dal-Bhat-Tarkari eaten twice daily by most of the people. People of Nepal often have some yogurt with their meal. Himalayan food in Nepal is influenced by Tibet and related to ethnic groups in the Himalaya and Trans-Himalaya like warm foods example – thukpa, butter and salt tea and strong alcohols. Some Himalayan foods include potato curry, momos, yak, goat and sheep meat, Churpi (cottage cheese), thongba etc. Another type of food in Nepal is the Newari food. Newars are urbanized ethnic group originally living in the Kathmandu Valley, but now also in bazaar towns elsewhere in the world and Middle Hills. Newari foods are prepared in huge amount during festivals, rituals or ceremonials. Some of their delicious foods are kwati, kachila, swan puka, wo, chhoyla, mye, paun kwa, sanya khuna etc.

Lohorung are indigenous to eastern Nepal. They have a variety of food in their cuisine made from local ingredients. Some of them are Thongba, Chamre, Wachipa, Yangpen, Wamik, Sibring, Bawari, Dhule Achar, Masikdaam, Saruwa, Kinima, Dibu, Sel roti, and so on. Another type of food of Nepal is the Terai food. A typical terai set includes basmati rice with ghee, pigeon pea daal, tarkari which is basically varieties of vegetables cooked together; taruwa i.e. battered raw vegetables such as potato, brinjal, aubergine, chili, cauliflower etc. Terai food also includes deep fried foods in the oil like papad or papadum and mango pickles, lemon pickles and yogurt. For non-vegetable items, they consume mostly fish or goat curry. Traditionally there never used to be poultry items but nowadays, due to urbanization, poultry items are common.

Food etiquette you must know while having your meal in Nepal is that the food is traditionally eaten with right hand. Touching or eating food with the left hand, which is traditionally used for washing off, after relieving oneself, is a taboo. In Nepal, especially among the Brahmin and Chettri castes, the purity of food and drinks is taken very seriously.

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‘Live to eat’ in Nepal: the delicious food of Nepal

The flavors in Nepal are unique and the preparations of traditional food are interesting. Due to the wonderful variation in its landform, the food of Nepal has been influenced by other neighboring countries as well.

Rice being the staple food of Nepal, Dhal Bhat also referred to as Dal-Bhat-Tarkari is one of the most delicious meals loved by all Nepalese. Dal is basically pulses like lentils, black gram and bhat is the Nepali translation for rice. Dal bhat is served with vegetables, meat and other side dishes. Another popular food of Nepal is the delicious momos. Served with hot spicy chutney, momos are something you cannot miss to have in Nepal. Thukpa is something you must try in Nepal. It is a thick noodle soup that can be totally vegetarian or may contain meat and eggs. It is a dish you would love to have during cold weather. If you love lamb or similar kind of meat you must be glad to know that gorkhali lamb is a delicacy in Nepal. It is a slow cooked lamb, grilled and sealed with spices. Chowmein is one of the foods easily available in Nepal and is extremely delicious. It is boiled noodles washed at first and stir fried with vegetables or meat and eggs with addition of some spices and sauce.

Some of the typical traditional foods of Nepal are dhido, sel roti, gundruk, sinki, sishnu and kinema. Dhido is a typical Nepali traditional food passed down by ancestors in Nepal. It is absolutely delicious and healthy cooked paste of buckwheat flour like thick polenta. Another traditional food of Nepal is sel roti made with rice flour fried in hot oil or ghee in shapes like doughnuts. Gundruk is a popular Nepalese food made by fermenting and drying leafy vegetables but mostly rayo sag, radish leaves and mustard leaves. Sinki is similar to gundruk but instead of leafy vegetables, tiny pieces of radish are used to make it. Sinki is loved by all; it can also be taken as soup and had with rice or put in bottles as pickles. Kinema is an indigenous fermented soybean food of Nepal that takes many weeks to be made and has a pungent smell, yet extremely delicious. Another interesting food of Nepal is sishnu. It is basically the stinging nettle plant with slimy texture and is really healthy.

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